I don't know jack about Burgundy, but I'd like to change that.
Where should I start?

I'd like to begin with reds in the $10 to $20 range, if possible. And I prefer heavier, more viscous stuff, which I know might be hard to come by with this kind of wine (since it'll most likely be Pinot, right?).

Thanks.

 Visit this discussion

Some chilled out Rose.

 Visit this discussion

For some reason, I've been on a big Malbec kick lately. The best I've had to date was a true Argentinian from Luca (bought at BevMo). It was an '05, I think.

I have a Californian Malbec from Francis Coppola that I'm going to try soon.

Anyone know of any other noteworthy examples?

 Visit this discussion

I know it's probably a bit late, but I've had great success with lamb burgers and Malbec.

 Visit this discussion